This word, I do not think it means what you think it means.

Yup, I tried them while on vacation - the flavor is, indeed, inconceivable.

Brandon, your folks seem to be channeling a traditional Derby Day repast for Easter, what with the ham and the asparagus viniagrette...

Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage:

armadillo eggs(note the beautiful smoke ring)

Bill/SFNM wrote:Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage

Bill,

I clicked over to O'Vesuvio's video. There was quite a skill level in how the pizza was baked with the rotating and shielding of the pizza with paddle while the edges browned.

I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.

Do you think they used a different dough for the bread than for the pizza?

The music's presence in the video reminded me of Vicky Christina Barcelona.

Thanks, again!

Regards,

Cathy2 wrote:Do you think they used a different dough for the bread than for the pizza?

Cathy,

I'm told it's the same dough. Wonderful stuff! BTW, I posted a little youTube video of my effort. My dough bakes up much puffier than O'Vesuvio.

Bill/SFNM

I've been on a buyng spree lately, and here's a couple of recent arrivals:

Union Star Cheese



Salumi Cured Meats

Cathy2 wrote:I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.

Cathy,

In case you have extricated your teeth from your screen, here is a little rough-cut videoI took today of sandwiches made in the same style using the leftovers from Friday. I hope you enjoy it.

Bill/SFNM

Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning.

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.





Tom's Big Dinners
by Tom Douglas
with Ed Levine, Shelley Lance, and Jackie Cross

Cathy2 wrote:Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning.

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

Bill

take that Swine flu!


Bacon wrapped pork tenderloin

Did a shot after cooking and tried to use photomerge in Photoshop
(I took 5 images of the dish in close up and moved the camera l to r)
this is what PS came up with...

Bill/SFNM wrote:I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

Bill

Beautiful. The dough looks like it is entering Dante's inferno. It's nice to see your hand to provide a sense of proportion.

Thank you!

However when it comes to compression, I am not sure youtube could compress mhill95149's bacon wrapped tenderloin as badly.

Regards,

LynnB wrote:Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.





Tom's Big Dinners
by Tom Douglas
with Ed Levine, Shelley Lance, and Jackie Cross

That turned out real nice....need to email you the other photos for you to post as well. Dinner was excellent!

Cathy2 wrote:Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning. :D

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

After watching Bill's videos and seeing all his pics I too have a "toy" list! I do think I've talked Mrs. jaholbrook into the black egg which will be my summer project!

I need to have that sandwich!!

last Sunday's dinner: chix parmesan.

pounded, breaded chix cutlet:


pan fried cutlet:


finished product:

Deboned and defatted a few Lamb Loin chops from Costco
dressed with EVOO, FdP, mustard, olive paste & S&P


and grilled...

mhill95149 wrote:take that Swine flu!

More BWPT:

Flatiron Steak from WF

soon to be grilled.....

Happy Mother's Day.....
Breakfast in bed for my wife

Onion Rings - One of the simplest foods that restaurants never seem to get right:

Onion rings look great! What is your batter recipe?

Blown Z wrote:Onion rings look great! What is your batter recipe?

Dip in buttermilk, dredge in seasoned flour and corn meal. Repeat.

Beef tongue pizza

That's my kinda pizza! Whoda thunk? After considering, though, it's an ideal pizza meat - flavorful and fine-grained so you don't have to wrestle with slabs of meat sliding off your pizza. Sign me up.

mhill95149 wrote:Beef tongue pizza

Yes Sir Senator!

My current highest praise

4 baguettes, 1 boule, 1 epi

Today was "clean out the cold cut/cheese drawer of the fridge before anything grows legs and tries to escape" day:



Served with some freshly baked Struan Scottish ritual harvest bread:

"Struan is not merely bread - it is bread that reperesents the essence of bread, which is one of the great analogies of life itself..." Peter Reinhart



Bill/SFNM

heart attack on a plate: cajun spiced chicken over fettucini alfredo. Brilliant!.